Serve this large salad when entertaining. It would go well with grilled meats.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Rinse lentils; place in a small saucepan with the water. Bring to boiling; reduce heat. Cover and simmer for 20 to 25 minutes or just until tender. Drain and chill for 1 to 2 hours or until thoroughly chilled.

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  • Arrange the tomatoes, cheeses, spinach, cooked lentils, and prosciutto or ham on a large serving platter or in a serving dish.

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  • For dressing, in a screw-top jar combine vinegar, olive oil, lemon juice, mustard, rosemary, salt, and pepper. Cover and shake well. Drizzle over salad. Makes 8 to 10 servings.

Nutrition Facts

340 calories; 23 g total fat; 4 g saturated fat; 19 mg cholesterol; 869 mg sodium. 0 mg potassium; 15 g carbohydrates; 1 g fiber; 20 g protein; 144 RE vitamin a; 0 IU vitamin a; 15 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 0 mcg folate; 0 mcg vitamin b12; 172 mg calcium; 3 mg iron;

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